Crust
1 and 1/2 cups rolled oats
1 cup ground almonds
1/2 cup granulated sugar
1/2 cup melted butter
Filling and Topping
300g ricotta cheese
3 large eggs
1 cup confectioners' sugar
1 cup milk
1 jar of passionfruit jelly (200g)
Crust
1 and 1/2 cups rolled oats
1 cup ground almonds
1/2 cup granulated sugar
1/2 cup melted butter
Filling and Topping
300g ricotta cheese
3 large eggs
1 cup confectioners' sugar
1 cup milk
1 jar of passionfruit jelly (200g)
Crust: In a bowl, combine the oats, almonds, and granulated sugar
Add the melted butter and mix until a thick dough forms
Press the dough into the bottom and up the sides of a removable pan and reserve
Filling: In a blender, beat the ricotta cheese, eggs, confectioners' sugar, and milk until smooth and creamy
Pour over the crust and bake in a medium oven preheated for 30 minutes or until firm to the touch
Remove from oven and let cool
Topping: Cover the cheesecake with passionfruit jelly and refrigerate until serving.
